Instructions: In large saucepan, heat olive oil over medium-high heat. Add onion, celery and carrot. Add 1 cup of chicken broth to vegetables to prevent burning, and cook over medium heat for about 10 minutes, or until softened. Add garlic and the rest of the chicken broth. Dissolve cornstarch or arrowroot in cold water or chicken broth, and stir it in. Bring to a boil.

Add chopped artichoke hearts to the pan and use a stick blender in the pan to puree the soup, or carefully place half of the hot soup into a blender at a time, placing a towel over the top to prevent the lid from popping off. Return to saucepan after pureeing, and add half-and-half. Return to a boil. Add pepper and Parmesan cheese.